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Hi Bold Bakers!
Passover, a major Jewish holiday, is approaching, which means many families will be observing Passover seder—one of Judaism’s most observed rituals. According to the Torah, on the first of the seven days of Passover, all leaven must be removed from your house, and matzah is a significant part of this observance because it is unleavened bread, and it’s the only type of “bread” that Jews may eat during the holiday.
Please note! This is NOT a kosher recipe! But homemade olive oil matzah crackers can be enjoyed any other time of the year!
While matzah cracker is made with very simple ingredients, for it to be considered kosher during Passover, a Rabbi needs to strictly supervise the making of matzah, including the harvesting and milling of the wheat! Also, for matzah to be kosher by Jewish law, the matzah must be prepared in less than 18 minutes as soon as the water touches the flour until it comes out of the oven.
There are many delicious kosher-for-Passover matzahs available in stores—but if you’d like to enjoy a different type of matzah (not during Passover, if you observe), you have to try these olive oil matzah crackers!
[ Try my 3-Ingredient Flatbread recipe, too! ]
What Is Olive Oil Matzah?
Matzah represents the unleavened bread the Jewish people ate when they fled Egypt when they had not time to let their dough rise. Traditionally, kosher matzah is made with just flour and water. But since this is not a kosher version, I add olive oil, and they ended up tasting nothing like the store-bought options I’ve had in the past!
Matza, matzah, matzo, matzoh, however you want to spell it, these homemade matzah crackers are thin, crunchy, and super satisfying in their simplicity.
What You Need To Make Olive Oil Matzah
- Measuring Cups and Spoons
- Baking sheets
- Parchment papers
- Mixing bowls
How Do You Make Olive Oil Matzah?
This simple dough creates a delicious, crunchy olive oil matzah cracker. Keep in mind that this is not a kosher recipe! Here is how you make olive oil matzah (and don’t forget the written recipe with measurements, down below):
- Preheat your oven to 500°F (250°C). You need a hot oven because the thin matzah will cook quickly! Line two baking sheets with parchment paper and set them aside.
- In a large bowl, whisk the water, olive oil, and salt together.
- Add in the flour and knead until the mixture forms a smooth dough.
- Divide the dough into 12 equal-sized balls.
- On a floured surface, roll out 2 balls of dough as thin as you can, into a circle that is about 8- or 9-inches (20-23cm) wide and place them on the prepared baking sheet.
- Bake the matzah crackers for 2-3 minutes until it is puffed and golden. Then, flip and bake the other side for a minute or two. Be sure you watch carefully, so they don’t burn. While one pan of matzah is baking, roll out two more balls of dough and get the next pan ready for the oven.
- Once baked, allow the matzah crackers to cool on wire racks.
Gemma’s Pro Chef Tips For Making An Olive Oil Matzah Cracker
- Even though these are not kosher for Passover, you can enjoy them like you would any other cracker!
- The dough is very easy to roll out—be sure you roll them as thin as possible for the best-finished texture.
- You can sprinkle a bit of flakey sea salt on your matzah crackers before baking if you wish.
- If you prefer a whole wheat matzah cracker, replace half of the all-purpose flour with whole wheat flour.
- Add a 1/2 teaspoon of crushed, dried herbs, like thyme, oregano, or rosemary, with the flour for a little extra flavor!
How Do I Store Olive Oil Matzah Crackers?
You can store baked matzah crackers in an airtight container for up to 1 week.
Make More Bread!
- 3-Ingredient Flatbread
- Sourdough Starter Guide
- Perfectly Crusty Sourdough Loaf For Beginners
- No-Knead Whole Wheat Bread
- White Sandwich Bread
- Hearty No-Yeast Bread
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Olive Oil Matzah Cracker Recipe
Ingredients
- ½ cup (4floz/115ml) water
- ⅓ cup (2½oz/71ml) olive oil
- ½ teaspoon salt
- 2 cups (10oz/284g) all-purpose flour
Instructions
- Preheat the oven to 500°F (250°C). Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, whisk the water, olive oil, and salt together.
- Add the flour and knead until the mixture forms a smooth dough.
- Divide the dough into 12 equal balls.
- On a floured surface, roll out two of the balls of dough as thinly as possible into a circle about 8 or 9 inches (20-23cm) and place on a prepared baking sheet.
- Bake the matzah crackers for 2-3 minutes, until puffed and golden, and then flip and bake the other side for another minute or two. Watch carefully so they don’t burn. While one pan of matzah crackers is baking, you can roll out two more balls of dough and get your next pan ready for the oven.
- Let the baked matzah crackers cool on wire racks. Store matzah crackers in an airtight container for up to 1 week.
Hi Gemma, this is a really fun site and I’d love to try some of your recipes (if I haven’t already)! However, as an observant Jew, this recipe bothers me because it strips the matzah of almost everything that makes it matzah! Matzah doesn’t taste good. It is simple and that’s how it’s supposed to be. There is hardly a Jew in the world who doesn’t complain about how dry and bland it tastes. And yet we eat an awful lot of it, because this is our way of thanking God for taking care of us, and also because we… Read more »
As long as it doesn’t have yeast its good for Passover.
thanks for the recipe.
bless you!
John 3:16
May Christ Yahshua our Passover Lamb bless your life today!
Go to lifehopeandtruth.com for the words of hope today!
Made a quarter batch of this in a skillet on the stovetop at medium high as a midnight snack since my oven wakes my mom up. Hit the spot for my flatbread craving. Lil bit of salt dusted on at the end and it was like a nice buttery soft cracker.
Added a few different toppings…chilli oil, mixed herbs, Parmesan cheese, and salt” not tasted yet, so excited to see how they taste.
Hi Gemma I rolled the second batch of dough into 20g balls . my Mom who is 92 years old pricked the rolled out dough with a fork. They came out flatter and are easier to eat. Awesome recipe
Hi Gemma very nice recipe. I love Matzah as it was something we had over Easter with our hot cross buns as a child growing up. They are difficult to find so thanks a million
Ello Gemma,well I did this a try,added OREGANO, THYME, a wee bit more water,
Tasted like a water biscuit, needs a little more SALT for me next time,but T V M x
Isn’t that Indian Appam /Apla ? ( South Indian to be specific)❣️❣️ I love’em with rice though
can you use matza meal or matza cake meal for the flour? Then it can be served during passover
Hi Gemma! Thanks so much for this recipe! Would these be a bit like poppadoms, and would they go with a Indian curry? Cant wait to try this thanks so much!